ArticleFood chemistry: X2024
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 20 citations in OpenAlex.
- Exploring the combined effect of fermentation time, and first drying temperature on black tea flavor profile characterized by GC-MS and GC-IMS.Food chemistry: X · 2026Article
- Selective adsorption of metabolites by different size of TiOFood chemistry: X · 2025Article
- Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China.Foods (Basel, Switzerland) · 2025Article
- Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.Molecules (Basel, Switzerland) · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Determining the influence of tree age on tea quality-related metabolites inFrontiers in plant science · 2025Article
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Authors and funding
7 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study comprehensively used integrated multi-spectral omics combined with sensory evaluation analysis to investigate the quality of three types of Yunnan Congou black teas from different tree ages (decades, DB; hundreds, HB; a thousand years, TB). TB infusion presented the highest scores of sweetness and umami, higher brightness, and yellow hue. Eighty-four marker metabolites were identified, including Amadori rearrangement products, catechin oxidation products, flavonoid glycosides, and organic acids, which are simultaneously related to tea infusions' color and taste. Moreover, the content of some characteristic flavonoid glycosides and organic acids was determined. Our finding implied
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